CN114145341A - Air bubble yoghourt without food additive and preparation method thereof - Google Patents
Air bubble yoghourt without food additive and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of dairy product processing, and discloses a food additive-free bubble yogurt, which comprises the following raw materials in parts by weight: 800 portions of raw milk, 1200 portions of white granulated sugar, 70 to 90 portions of condensed milk, 6 to 15 portions of cream, 5 to 8 portions of dilute cream, 6 to 33 portions of lemon juice and 0.015 to 0.035 portion of compound leaven. The raw materials of the invention do not contain food additives, thus being green and safe; good stability, unique flavor and good taste. The preparation method of the air bubble yoghourt comprises the following steps: step S1, weighing raw materials in parts by mass for later use; step S2, diluting the lemon juice with water; step S3, heating part of raw milk, and adding white granulated sugar, condensed milk and cream; step S4, slowly adding lemon juice and the rest raw milk into the mixed solution; step S5, heating the mixed solution and then homogenizing; step S6, heating the homogenized mixed solution again and then sterilizing; step S7, cooling the mixed solution and fermenting to obtain set yogurt; and step S8, refrigerating and aging the set yogurt to obtain the product. The invention has simple process, easy processing and large-scale production.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to a bubble yogurt without food additives and a preparation method thereof.
Background
The set-style yogurt is a milk-like yogurt formed by decomposing lactose to produce lactic acid through the growth and propagation of lactic acid bacteria in fresh milk, and causing casein to aggregate near its isoelectric point as the pH value gradually decreases. With the development of the production process, consumers no longer meet the taste of the traditional yogurt, and various yoghurts appear on the market. The air-bubble yoghurt is more and more favored by consumers due to the unique taste, and the air-bubble yoghurt can provide more novel eating experience for the consumers while not losing the functions and novel taste of the yoghurt.
The preparation method of the air-bubble yoghurt generally comprises the steps of adding soda water into the yoghurt, or adding metal carbonate into a yoghurt powder mixture to prepare powdery drinkable liquid yoghurt, or adopting the existing industrial method for preparing carbonated liquid to prepare liquid drinkable yoghurt and the like. In addition, most of the existing air-bubble yogurts on the market adjust the pH value of the raw materials and maintain the stability of the state of the yoghurt by food additives, and most consumers are more willing to accept yoghurt products with zero additives along with the increase of health consciousness of the consumers, but the yoghurt with zero additives is less easy to maintain the state stability.
Based on the above analysis, the existing methods for preparing the bubble yogurt have many defects, and there is a need in the art to provide a new bubble yogurt and a preparation method thereof, so as to solve the defects and limitations of the prior art.
Disclosure of Invention
The invention aims to provide the air bubble yoghourt without food additives, which is simple in raw materials, free of food additives and green and safe in raw materials; and has good stability, unique flavor and good taste.
The technical scheme for realizing the aim of the invention is as follows:
a bubble yoghourt without food additives comprises the following raw materials in parts by weight:
800 portions of raw milk, 1200 portions of white granulated sugar, 70 to 90 portions of condensed milk, 6 to 15 portions of cream, 5 to 8 portions of dilute cream, 6 to 33 portions of lemon juice and 0.015 to 0.035 portion of compound leaven.
Furthermore, the compound leaven is formed by mixing mono Yo-C312-1F and Danisco YO-MIX883LYO, and the proportion of the mono Yo-C312-1F to the Danisco YO-MIX883LYO is 2: 1-3.
The lemon juice is lemon concentrated juice, and the mass ratio of the lemon concentrated juice to water is (1-5) to 10 in the dilution process.
The invention also aims to provide a preparation method of the air bubble yoghourt without food additives, which has simple process and easy processing operation and can realize large-scale production.
The technical scheme for realizing the other purpose of the invention is as follows:
a preparation method of air bubble yoghourt without food additives specifically comprises the following steps:
s1, weighing raw materials, namely weighing the raw materials in parts by mass for later use;
step S2, pre-blending, diluting lemon juice with water, and uniformly stirring;
s3, melting, namely heating part of raw milk, adding white granulated sugar, condensed milk and cream, and uniformly stirring;
step S4, mixing materials and fixing the volume, slowly adding the lemon juice diluted in the step S2 and the rest raw milk into the mixed solution prepared in the step S3, and uniformly stirring to obtain a mixed solution A;
step S5, homogenizing, namely heating the mixed solution A and then homogenizing;
step S6, sterilizing, namely heating the homogenized mixed solution A again and then sterilizing to obtain mixed solution B;
step S7, inoculating and fermenting, namely, cooling the mixed liquor B, inoculating a compound starter, and fermenting to obtain set yogurt;
and S8, refrigerating, namely refrigerating the set yogurt obtained in the S6 and then ripening to obtain the product.
Further, in step S5, the mixture A is heated to 65-70 deg.C and then homogenized under 18-20 MPa.
The raw materials of the invention are original ecological raw materials, and can be homogenized by adopting lower pressure, therefore, in the process of the invention, the fat particles can be reduced by 18-20Mpa, the fat distribution is more uniform, and the product state is more stable.
Further, in step S6, the homogenized mixture A is heated to 90-95 deg.C, and maintained at the temperature for 5-8min for sterilization.
The invention selects sterilization at the temperature of 90-95 ℃ for 5-8min, which not only can effectively kill microorganisms, but also can lead the tissue coagulation state of the fermented product to be better.
Further, in step S7, the mixed solution B is cooled to 29-32 ℃, then a compound starter is inoculated, and the mixture is fermented for 18-25h to obtain the set yoghurt.
The temperature is reduced to 29-32 ℃ and the fermentation of the gas-producing strain is more suitable, because the acid is mainly produced 10 hours before the gas-producing strain and the gas is produced 10 hours later, in order to ensure the sufficient bubble braking taste of the yoghourt, the fermentation time is set to 18-25 hours.
Further, in step S8, the yogurt is refrigerated at a temperature of 3-5 ℃ for 8-12 h. The cold storage for 8-12h at the temperature of 3-5 ℃ can ensure sufficient after-ripening time, and is more beneficial to the stability of the state of the air bubble yoghourt and rich flavor.
In step S2, the lemon juice is a lemon juice concentrate, and in the process of diluting the lemon juice with water, the mass ratio of the lemon juice concentrate to the water is (1-5) to 10, and the lemon juice concentrate and the water are mixed to ensure that the lemon juice concentrate is more uniformly diluted, and the stirring time is set to be 5-10 min.
In step S3, the part of raw milk is 40-60% of the total weight of the raw milk in step 1, the raw milk is heated to 20-30 ℃, then white granulated sugar, condensed milk and cream are added, and the mixture is stirred for 10-15min to be uniform. In the process of fixing the volume in the step S4, the lemon juice without pH adjustment needs to be added to the mixed solution after the material melting, but the temperature is an important factor influencing the pH change, so the material melting temperature in the step 3 is not more than 30 ℃. The material melting is not uniform due to too short stirring time, so that the stirring time of the invention is 10-15min to ensure the uniform mixing of the materials.
In step S4, the stirring time is 10-20 min. Because the pH value of the lemon juice prepared in the step S1 is not adjusted, the acidic solution added into the milk is very easy to cause milk denaturation and flocculation, so that the state is unstable, and the invention adopts a mode of slowly adding the lemon juice while stirring to reduce the local severe change of the pH.
The invention has the beneficial effects that:
(1) the invention forms the set yoghurt with the taste of soda water through the fermentation of special strains, and still achieves the bubble taste of the yoghurt under the condition of not containing food additives; the structure of the air bubble yoghourt is kept stable by compounding the leavening agent, and the stability of the shelf life is further kept;
(2) in the prior art, sodium citrate or lemon juice for adjusting pH is generally added, the sodium citrate is taken as a food additive, and sodium bicarbonate for adjusting pH is taken as a food additive; the formula of the air bubble yoghourt completely adopts natural food raw materials, does not contain food additives, and is green, healthy and safe; the stability is good, the flavor is unique, and the taste is good;
(3) the preparation method of the invention does not need to supplement carbonic acid gas to the yoghourt; and the process is simple, the processing operation is easy, and the large-scale production can be realized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A bubble yoghourt without food additives comprises the following raw materials in parts by weight:
800 parts of raw milk, 70 parts of white granulated sugar, 6 parts of condensed milk, 5 parts of dilute cream, 6 parts of lemon juice and 0.015 part of compound leaven.
A method for preparing the air bubble yoghourt without food additives specifically comprises the following steps:
step S1, weighing raw milk 800 parts, white granulated sugar 70 parts, condensed milk 6 parts, cream 5 parts, lemon juice 6 parts and compound leaven 0.015 part;
step S2, pre-blending, diluting lemon juice with water, and stirring for 5-10min to be uniform; wherein the ratio of the lemon juice to the water is 1: 5;
s3, melting materials, namely heating 40-60% of the total mass of the raw milk in the step 1 to 20 ℃, adding white granulated sugar, condensed milk and cream and stirring for 10-15min to be uniform;
step S4, mixing materials and fixing the volume, slowly adding the lemon juice diluted in the step S2 and the rest raw milk into the mixed solution prepared in the step S3, and stirring for 10-20min to be uniform to obtain a mixed solution A;
step S5, homogenizing, heating the mixed solution A to 65-70 ℃, and homogenizing under 18-20 Mpa;
step S6, sterilizing, namely heating the homogenized mixed solution A to 90 ℃, and then maintaining for 5min for sterilization to obtain mixed solution B;
step S7, inoculating and fermenting, namely cooling the mixed liquor B to 29 ℃, inoculating a compound starter, and fermenting for 18h to obtain set yogurt;
and S8, refrigerating, namely refrigerating the set yogurt obtained in the S6 at 3 ℃ for 8h, and refrigerating and then ripening to obtain the product.
Example 2
A bubble yoghourt without food additives comprises the following raw materials in parts by weight: 900 parts of raw milk, 75 parts of white granulated sugar, 8 parts of condensed milk, 5.5 parts of cream, 15 parts of lemon juice and 0.02 part of compound leaven.
Example 3
A bubble yoghourt without food additives comprises the following raw materials in parts by weight: 1000 parts of raw milk, 80 parts of white granulated sugar, 10 parts of condensed milk, 6 parts of dilute cream, 20 parts of lemon juice and 0.025 part of compound leavening agent.
Example 4
A bubble yoghourt without food additives comprises the following raw materials in parts by weight: 1100 parts of raw milk, 85 parts of white granulated sugar, 12 parts of condensed milk, 7 parts of cream, 26 parts of lemon juice and 0.03 part of compound leavening agent.
Example 5
A bubble yoghourt without food additives comprises the following raw materials in parts by weight: 1200 parts of raw milk, 90 parts of white granulated sugar, 15 parts of condensed milk, 8 parts of dilute cream, 33 parts of lemon juice and 0.035 part of compound leaven.
The raw materials in examples 2-5 were processed by the method in example 1 to prepare the air-bubble yogurt. The air-bubble yogurts of examples 1 to 5 were subjected to market research, and a commercially available air-bubble yoghurt was randomly selected as a control group. The method comprises the steps of randomly drawing 50 consumers for trial eating, using the products of the embodiments 1-5 as experimental groups 1-5, respectively inviting each consumer to evaluate the taste and flavor of the products after trying six products, referring to an evaluation standard reference table shown in the following table 1 for evaluation standards, and enabling the consumers to select the tables in the following columns of tables, namely 'completely inconsistent', 'relatively consistent', 'conforming', 'and completely conforming'. And (3) collating the information fed back by the consumers to finally obtain the comprehensive evaluation of the product, counting the number of people, and referring to an evaluation result statistical table shown in the following table 2 for the statistical result.
TABLE 1 reference table of evaluation criteria
TABLE 2 statistical table of evaluation results of experimental groups 1-5
As can be seen from Table 2 above, the products of examples 1 to 5 of the present invention were found to meet the standards of the reference tables in terms of color, appearance and taste, and the number of persons who rated "completely meet" was 86% or more, whereas the number of persons who rated "completely meet" was 50% or more of the number of persons who participated in the comparison group. It can be seen that the sparkling yogurt of the present invention is consumer-approved in both mouthfeel and flavor. In experimental groups 1-5, the number of people who had color, appearance and taste/flavor scores of "completely met" was the greatest in experimental group 3. Therefore, in examples 1 to 5, example 3 can be regarded as the most preferable example.
Although example 3 is more effective in examples 1-5, it is not ideal enough, and examples 6-10 were also provided to study the effect of other process parameters on color, appearance and taste and flavor, excluding the amount of experimental raw materials.
Examples 6 to 10
Compared with the example 3, the examples 6 to 10 have the same raw materials and different processing parameters, and the following specific differences are as follows from the examples 6 to 10:
example 6
Example 6 has the following differences compared to example 3:
in example 6, step S3 is: melting, namely heating 40-60% of the total mass of the raw milk in the step 1 to 22 ℃;
in example 6, step S6 is: sterilizing, heating the homogenized mixed solution A to 94 ℃, and maintaining for 7min for sterilization to obtain mixed solution B;
in example 6, step S7 is: inoculating and fermenting, namely cooling the mixed liquor B to 30 ℃, inoculating a compound leavening agent, and fermenting for 20 hours to obtain set yogurt;
in example 6, step S8 is: and (4) refrigerating, namely refrigerating the set yogurt obtained in the step S6 at 4 ℃ for 8h, and refrigerating and then ripening to obtain the product.
Example 7
Example 7 has the following differences compared to example 3:
in example 7, step S3 is: melting, namely heating 40-60% of the total mass of the raw milk in the step 1 to 24 ℃;
in example 7, step S6 is: sterilizing, namely heating the homogenized mixed solution A to 93 ℃, and keeping for 5min for sterilization to obtain a mixed solution B;
in example 7, step S7 is: inoculating and fermenting, namely cooling the mixed liquor B to 31 ℃, inoculating a compound leavening agent, and fermenting for 19 hours to obtain set yogurt;
in example 7, step S8 is: and (4) refrigerating, namely refrigerating the set yogurt obtained in the step S6 at 5 ℃ for 11h, and refrigerating and then ripening to obtain the product.
Example 8
Example 8 has the following differences compared to example 3:
in example 8, step S3 is: melting, namely heating 40-60% of the total mass of the raw milk in the step 1 to 30 ℃;
in example 8, step S6 is: sterilizing, heating the homogenized mixed solution A to 90 ℃, and maintaining for 6min for sterilization to obtain mixed solution B;
in example 8, step S7 is: inoculating and fermenting, namely cooling the mixed liquor B to 32 ℃, inoculating a compound leavening agent, and fermenting for 22 hours to obtain set yogurt;
in example 8, step S8 is: and (4) refrigerating, namely refrigerating the set yogurt obtained in the step S6 at 4 ℃ for 10h, and refrigerating and then ripening to obtain the product.
Example 9
Example 9 has the following differences compared to example 3:
in example 9, step S3 is: melting, namely heating 40-60% of the total mass of the raw milk in the step 1 to 27 ℃;
in example 9, step S6 is: sterilizing, namely heating the homogenized mixed solution A to 91 ℃ again, and keeping for 8min for sterilization to obtain mixed solution B;
in example 9, step S7 is: inoculating and fermenting, namely cooling the mixed liquor B to 30 ℃, inoculating a compound leavening agent, and fermenting for 18h to obtain set yogurt;
in example 9, step S8 is: and (4) refrigerating, namely refrigerating the set yogurt obtained in the step S6 at 3 ℃ for 12h, and refrigerating and then ripening to obtain the product.
Example 10
Example 10 has the following differences compared to example 3:
in example 10, step S3 is: melting, namely heating 40-60% of the total mass of the raw milk in the step 1 to 25 ℃;
in example 10, step S6 is: sterilizing, heating the homogenized mixed solution A to 95 ℃, and maintaining for 5min for sterilization to obtain mixed solution B;
in example 10, step S7 is: inoculating and fermenting, namely cooling the mixed liquor B to 29 ℃, inoculating a compound leavening agent, and fermenting for 25h to obtain set yogurt;
in example 10, step S8 is: and (4) refrigerating, namely refrigerating the set yogurt obtained in the step S6 at 4 ℃ for 11h, and refrigerating and then ripening to obtain the product.
The consumers tested in examples 1 to 5 were allowed to eat the finished products prepared in examples 3 and 6 to 10 of the present invention, respectively, and the evaluation criteria of the products of examples 3 and 6 to 10 were evaluated and fed back according to the criteria in table 1, and the number of persons to be evaluated was counted, and the statistical results were referred to the evaluation result statistical table shown in table 3 below.
TABLE 3 statistical tables of evaluation results in examples 3 and 6 to 10
As can be seen from Table 3, examples 6 to 10 were more preferred by consumers than example 3 after adjustment of the processing process, and examples 6 to 10 were in accordance with the standards of the reference tables in terms of color, appearance and taste, and were rated as "completely in accordance" by 92% or more. In examples 6 to 10, the number of people who had a color, appearance, taste and flavor rating of "completely matched" in example 8 was 98% or more. Therefore, in examples 6 to 10, example 8 can be regarded as the most preferable example.
Screening experiments
The following are screening tests of part of processing parameters in the invention, wherein the screening tests comprise a lemon juice adding amount screening test, a material melting temperature screening test, a fermentation time screening test, a test of influence of different lemon juice adding amounts on product quality and structure stability, and a test of different compound leavening agents on product quality and structure stability.
Experiment I, lemon juice addition amount screening experiment
In the preparation method of the invention, a plurality of groups of experiments are carried out under the same other conditions, and each group of experiments specifically comprises the following steps:
concentrating lemon juice: water is (1-5): 10 to obtain lemon juice, slowly adding 50g of milk according to different proportions, uniformly stirring, heating and sterilizing, and observing whether the state of the mixed solution is stable, wherein the specific results are shown in the following table 4:
TABLE 4 Effect of different lemon juice additions on stability
| Dilution ratio | Lemon juice adding amount/g | Heating temperature/. degree.C | Stability of |
| 1:5 | 1 | 90 | The mixed liquid is uniform and has no flocculation |
| 1:5 | 2 | 90 | The mixed liquid is flocculated and takes the shape of bean curd residue |
| 1:5 | 3 | 90 | The mixed liquid is flocculated and takes the shape of bean curd residue |
| 1:5 | 4 | 90 | The mixed liquid is flocculated and takes the shape of bean curd residue |
| 1:5 | 5 | 90 | The mixed liquid is flocculated and takes the shape of bean curd residue |
As can be seen from table 4, 1g of lemon juice was added to 50g of milk at a dilution ratio of 1: 5 of lemon juice concentrate to water, and the mixture was heat-sterilized to keep a stable state, i.e., 50: 1 of raw milk to lemon juice.
Experiment two, material melting temperature screening experiment
In the preparation method of the invention, a plurality of groups of experiments are carried out under the same other conditions, and each group of experiments specifically comprises the following steps:
heating cow milk to different temperatures for melting, adding white granulated sugar, cream and condensed milk, stirring uniformly, adding lemon juice, and observing whether the state of the mixed solution is stable. Concentrating the lemon juice: 1 part of water: 5 diluted lemon juice, and 20 parts by weight (in 1000 parts by weight) of lemon juice. Whether the mixed solution is stable or not is observed, and the specific results are shown in the following table 5:
TABLE 5 Effect of different melting temperatures on stability
| Dilution ratio | Lemon juice adding amount/weight portion | Melting temperature/deg.C | Stability of |
| 1:5 | 20 | 10 | The mixed liquid has no flocculation and is not uniform |
| 1:5 | 20 | 20 | The mixed solution is free from flocculation and is basically uniform |
| 1:5 | 20 | 25 | The mixed solution is free from flocculation and is basically uniform |
| 1:5 | 20 | 30 | The mixed liquid is uniform and has no flocculation |
| 1:5 | 20 | 40 | The mixed liquid is flocculated and takes the shape of bean curd residue |
As can be seen from table 5 above, in lemon juice concentrate: 1 part of water: 5 diluting to obtain lemon juice, adding 20 weight parts (1000 weight parts) of lemon juice, heating milk to 20-30 deg.C, and maintaining the mixture state after melting.
Experiment III, fermentation time screening experiment
In the preparation method of the invention, a plurality of groups of experiments are carried out under the same other conditions, and each group of experiments specifically comprises the following steps:
taking water as 1: diluting the mixture to obtain lemon juice, taking the lemon juice with the addition amount of 20 parts by weight (in 1000 parts by weight) as an example, controlling the difference of fermentation time to obtain different samples, measuring the acidity and the texture characteristics of the samples, and screening the optimal fermentation time.
Firmness (g): representing the hardness of the sample. The front teeth are used to make the product reach the strength of the force sensed by deformation or penetration. In the mouth, it is perceived by the pressure on the sample between the teeth or the tongue and palate. The greater the firmness, the greater the hardness of the sample, and the easier it is to maintain the original state.
Cohesiveness (g): representing sample cohesion. Reflecting the solid bulk and fluency of the sample in the mouth. The larger the cohesion, the stronger the bulk feeling, and the smaller the cohesion, the smoother the drinking.
After the experiment is finished, the performance of each group of samples is tested, and the specific test results are shown in the following table 6:
TABLE 6 test results of the properties of the samples of each group
| Fermentation temperature/. degree.C | Fermentation time/h | Acidity/° T | Firmness/g | Cohesion per gram |
| 32 | 10 | 68-71 | 30-35 | 27-28 |
| 32 | 18 | 82-84 | 35-37 | 27-30 |
| 32 | 25 | 89-92 | 38-40 | 32-33 |
| 32 | 30 | 92-95 | 38-40 | 33-34 |
As can be seen from Table 6, the acidity, firmness and cohesion of the sample gradually increased at the fermentation temperature of 32 ℃ for 10-30h, and the increase of the acidity, firmness and cohesion of the sample was remarkably slowed down after the fermentation time exceeded 25 h. Meanwhile, the fermentation temperature is preferably 32 ℃ and the fermentation time is 18-25h under the condition of comprehensively considering the production energy consumption and the stability requirement of the yogurt texture.
Experiment four, experiment of influence of different lemon juice addition amounts on product quality and texture stability
In the preparation method of the invention, a plurality of groups of experiments are carried out under the same other conditions, and each group of experiments specifically comprises the following steps:
and (3) taking the dilution ratio of the lemon concentrated juice as the lemon concentrated juice: the ratio of water to water is 1:10, the fermentation temperature is 32 ℃, the fermentation time is 20h as an example, the specific parameters and performance results are shown in the following table 7 by comparing the influence of different lemon juice addition amounts on the quality and structure stability of the product:
TABLE 7 results of the effect of different lemon juice additions on product quality and texture stability
As can be seen from table 7, the lemon juice concentrate was diluted in lemon juice concentrate ratio: the ratio of water to water is 1:10, the fermentation temperature is 32 ℃, the fermentation time is 20h, the texture stability of the sample is weakened along with the increase of the addition amount of the lemon juice, and the texture stability of the sample is poor and the firmness and the cohesion are obviously reduced after the addition amount of the lemon juice exceeds 45 parts by weight (per 1000 parts by weight). Under the comprehensive consideration of production energy consumption and the requirement of yogurt texture stability, the lemon juice is selected to be added in an amount of 6-33 parts by weight (per 1000 parts by weight).
Experiment five, experiment of influence of different compound leavening agents on product quality structure stability
In the preparation method of the invention, a plurality of groups of experiments are carried out under the same other conditions, and each group of experiments specifically comprises the following steps:
and (3) taking the dilution ratio of the lemon concentrated juice as the lemon concentrated juice: the ratio of water to water is 1:10, the addition amount of lemon juice is 12 parts by weight/1000 parts by weight, the addition amount of the compound leavening agent is 0.02 part by weight, the fermentation temperature is 32 ℃, and the fermentation time is 20 hours, for example, compared with the influence of different compound leavening agents on the stability of the product quality structure, wherein the ratio of mono Yo-C312-1F to Danisco YO-MIX187LYO (YO-MIX883LYO) is 2: 1-3, and the ratio of mono Yo-C312-1F to Danisco YO-MIX187LYO (YO-MIX883LYO) to 1:1 is taken as an example. The specific parameters and results are shown in table 8 below:
TABLE 8 structural stability results of different complex fermenters on product quality
As can be seen from Table 8, the dilution ratio of the lemon concentrated juice is 1:10, the addition amount of the lemon juice is 12 parts by weight/1000 parts by weight, the addition amount of the compound leaven is 0.02 part by weight, the fermentation temperature is 32 ℃, and the stability of the product quality structure can be effectively improved by combining the compound leaven Yo-C312-1F and Danisco YO-MIX883LYO under the condition of 20 hours of fermentation time. Under the comprehensive consideration of production energy consumption and the requirement of yogurt texture stability, a compound leaven is selected to be a combination of mono Yo-C312-1F and Danisco YO-MIX883LYO, and the ratio of the two is 1: 1.
According to the embodiment of the invention and the first to fifth screening experiments, the invention discloses the bubble yoghourt without food additives, which enriches the flavor types of the yoghourt, accords with the consumption trend of future cleaning labels, and can keep the stability of texture; in addition, the preparation method does not need to supplement carbonic acid gas to the yoghourt additionally; and the process is simple, the processing operation is easy, and the large-scale production can be realized.
The above-mentioned embodiments are further described in detail for the purpose of illustrating the invention, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the invention and are not intended to limit the invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit of the invention should be included in the scope of the invention.
Claims (10)
1. The air bubble yoghourt without food additives is characterized by comprising the following raw materials in parts by weight:
800 portions of raw milk, 1200 portions of white granulated sugar, 70 to 90 portions of condensed milk, 6 to 15 portions of cream, 5 to 8 portions of dilute cream, 6 to 33 portions of lemon juice and 0.015 to 0.035 portion of compound leaven.
2. The food additive-free sparkling yogurt according to claim 1, which comprises the following raw materials in parts by weight: 800 parts of raw milk, 70 parts of white granulated sugar, 6 parts of condensed milk, 5 parts of dilute cream, 6 parts of lemon juice and 0.015 part of compound leaven.
3. The food additive-free sparkling yogurt according to claim 1, which comprises the following raw materials in parts by weight: 1000 parts of raw milk, 80 parts of white granulated sugar, 10 parts of condensed milk, 6 parts of dilute cream, 20 parts of lemon juice and 0.025 part of compound leavening agent.
4. The food additive-free sparkling yogurt according to claim 1, which comprises the following raw materials in parts by weight: 1200 parts of raw milk, 90 parts of white granulated sugar, 15 parts of condensed milk, 8 parts of dilute cream, 33 parts of lemon juice and 0.035 part of compound leaven.
5. The yoghurt without food additives as claimed in any one of claims 1 to 4, wherein the compound leaven is prepared by mixing mono Yo-C312-1F and Danisco YO-MIX883LYO in the ratio of mono Yo-C312-1F to Danisco YO-MIX883 LYO: 2 to (1-3).
6. A method for preparing the food additive-free sparkling yogurt according to any one of claims 1 to 5, comprising the following steps:
s1, weighing raw materials, namely weighing the raw materials in parts by mass for later use;
step S2, pre-blending, diluting lemon juice with water, and uniformly stirring;
s3, melting, namely heating part of raw milk, adding white granulated sugar, condensed milk and cream, and uniformly stirring;
step S4, mixing materials and fixing the volume, slowly adding the lemon juice diluted in the step S2 and the rest raw milk into the mixed solution prepared in the step S3, and uniformly stirring to obtain a mixed solution A;
step S5, homogenizing, namely heating the mixed solution A and then homogenizing;
step S6, sterilizing, namely heating the homogenized mixed solution A again and then sterilizing to obtain mixed solution B;
step S7, inoculating and fermenting, namely, cooling the mixed liquor B, inoculating a compound starter, and fermenting to obtain set yogurt;
and S8, refrigerating, namely refrigerating the set yogurt obtained in the S6 and then ripening to obtain the product.
7. The method of claim 6, wherein the mixture A is heated to 65-70 ℃ and then homogenized under 18-20MPa in step S5.
8. The method for preparing yoghurt containing no food additive as claimed in claim 6, wherein in step S6, the homogenized mixture A is heated to 90-95 ℃ and kept at the temperature for 5-8min for sterilization.
9. The preparation method of the yoghurt without the food additive as claimed in claim 6, wherein in step S7, the mixed solution B is cooled to 29-32 ℃, then inoculated with a compound starter, and fermented for 18-25h to obtain the set yoghurt.
10. The method for preparing yoghurt with bubbles and without food additives as claimed in claim 6, wherein in step S8, the yoghurt is refrigerated at a temperature of 3-5 ℃ for 8-12 h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115812787A (en) * | 2022-11-30 | 2023-03-21 | 江苏卫岗乳品研究院有限公司 | Zero-sucrose bubble yogurt and fermentation process thereof |
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| CN106665838A (en) * | 2016-12-19 | 2017-05-17 | 新疆西部牧业股份有限公司 | Additive-free yogurt prepared from light cream and preparation method thereof |
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| CN106665838A (en) * | 2016-12-19 | 2017-05-17 | 新疆西部牧业股份有限公司 | Additive-free yogurt prepared from light cream and preparation method thereof |
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